Description
Chicken Tikka Masala is a flavorful and creamy Indian dish featuring marinated, charred chicken pieces simmered in a spiced tomato and cream sauce. This recipe combines tender chicken thighs marinated in yogurt and spices, cooked to develop a slight char for authentic flavor, then simmered in a rich, aromatic curry sauce made from onions, garlic, ginger, tomato passata, and cream. Served best over basmati rice, this dish provides a perfect balance of smoky, tangy, and creamy tastes that are iconic in Indian cuisine.
Ingredients
Scale
For the Chicken Tikka Marinade
- 600g (1.2lb) boneless, skinless chicken thigh, cut into 3cm (2.2″) cubes
- 1/2 cup plain full-fat yogurt (Greek yogurt works well)
- 6 cloves garlic, minced (~1.5 tbsp)
- 1 tbsp fresh ginger, grated
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp paprika (sweet, normal, or smoky)
- 1 tbsp vegetable oil
- 1/8 tsp cayenne pepper (optional)
- Pinch of black pepper
- 2 tsp lemon juice
For Cooking the Chicken
- 1 – 2 tbsp oil (vegetable or other neutral)
For the Sauce
- 3 tbsp (65ml) vegetable oil
- 30g (2 tbsp) unsalted butter or ghee
- 1 onion, finely chopped (brown, white, or yellow)
- 1 tsp salt
- 2 tbsp fresh ginger, grated
- 6 cloves garlic, crushed or grated
- 1 tbsp paprika (not smoked)
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tsp coriander (ground)
- 1 tsp cumin
- 1/8 tsp cardamom powder
- 1/8 tsp cayenne pepper
- 1 2/3 cups (400ml) tomato passata (tomato puree)
- 1 2/3 cups (400ml) water
- 100 ml (1/3 cup + 1 tbsp) cream (thickened or pure cream)
- 1 tsp sugar
- 50g (3 tbsp) unsalted butter or ghee
To Serve
- Basmati rice
- Fresh coriander/cilantro (optional)
- No Yeast Flatbread (optional, as a quick naan alternative)
Instructions
- Prepare the Marinade: In a large bowl, combine all the marinade ingredients except the chicken—yogurt, garlic, ginger, garam masala, salt, cumin, ground coriander, paprika, vegetable oil, cayenne pepper, black pepper, and lemon juice. Mix well.
- Marinate the Chicken: Add the chicken thigh cubes to the marinade and coat evenly. Cover the bowl with cling wrap and refrigerate overnight or at least 3 hours to allow the flavors to infuse.
- Cook the Chicken Tikka: Heat 1 tablespoon of oil in a non-stick pan over high heat until just smoking. Add half of the marinated chicken pieces, spreading them out in a single layer. Allow them to char undisturbed for 2 minutes. Turn the pieces to char the other side; don’t worry if they’re not fully cooked inside. Remove them to a bowl. Repeat with the remaining chicken, adding oil if necessary.
- Prepare the Sauce Base: Wipe the skillet clean with paper towels or use a separate pot that has a lid. Reduce heat to medium-high, then add the vegetable oil and butter or ghee. Once the butter has melted, add the finely chopped onions, grated ginger, and salt. Cook while stirring constantly for about 5 to 7 minutes until the onions are soft, golden, and fragrant.
- Add Garlic and Spices: Lower the heat to medium and stir in the crushed or grated garlic and paprika. Cook this mixture for 2 minutes to release flavors. Then add turmeric, garam masala, coriander, cumin, cardamom powder, and cayenne pepper. Continue cooking and stirring for another 2 minutes.
- Add Liquids and Simmer: Pour in the tomato passata and water, stirring well to combine. Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Blend the Sauce: Pour the curry sauce into a bowl and use a stick blender to puree until smooth and velvety.
- Finish the Sauce: Return the sauce to the skillet. Stir in the cream, sugar, and the additional butter. Cook over low heat until the butter has melted completely and the sauce is smooth.
- Combine Chicken and Sauce: Add the charred chicken pieces back into the sauce. Stir gently and let it simmer for a few minutes until the chicken is fully cooked through and tender.
- Garnish and Serve: Optionally sprinkle a pinch of extra garam masala on top before serving. Serve the Chicken Tikka Masala hot over cooked basmati rice and garnish with fresh coriander or cilantro. For added authenticity, pair with No Yeast Flatbread as a quick naan substitute.
Notes
- Use boneless, skinless chicken thighs for better flavor and tenderness compared to breast meat.
- Marinate the chicken overnight or at least 3 hours to develop deeper flavors.
- Cooking the chicken over high heat to char adds authentic smoky flavor reminiscent of tandoori chicken.
- Use a stick blender to puree the sauce for a smooth, restaurant-style texture.
- Butter and ghee are interchangeable; ghee adds a slightly nuttier flavor.
- Adjust the cayenne pepper quantity according to desired heat level or omit for milder flavor.
- No Yeast Flatbread is a fast alternative to traditional naan if time is limited.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Tikka Masala, Indian Chicken Curry, Tikka Masala, Indian Dinner, Spicy Chicken Curry, Creamy Curry
